Directions

In a large skillet over medium heat, melt 2 tablespoons butter. Add scallops; cook and stir for 2 minutes or until firm and opaque. Remove and keep warm. Melt remaining butter in the pan; add mushrooms and onion. Cook and stir until tender. Stir in the flour, thyme, salt and pepper until blended.

Gradually add the milk, wine and sherry. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cheeses until melted. Drain pasta; stir pasta and scallops into sauce.

Divide among five 10-oz. ramekins or custard cups. Sprinkle with bread crumbs. Place ramekins on a baking sheet. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Spoon onto plates if desired.Yield: 5 servings.

Originally published as Scallop Mac & Cheese in Country Woman
October/November 2010, p35

Sort By :

"Amazing! We had odd things left in the freezer to use up before moving and I found this recipe (because I was using leftover freezer cheese I was not able to adhere strictly to types and ratios of cheese recommended); however, this dish was fabulous. There are some recipes that the ingredients truly mesh appropriately with the other ingredients. I did not expect this but at times when you have a portion of scallop in a bite it tastes so right. I agree with others that this is restaurant quality. I used half wine and sherry and half chicken broth when making this."

"This was fantastic! This is the kind of Mac & Cheese you would find in a fine dining restaurant! :)

I used panko bread crumbs instead & baked it in one large baking dish instead of individual ramekins. Next time I would cut the scallops in 1/2 so there is more throughout the whole dish. Next time I'm thinking about using shrimp instead. Maybe either popcorn size or large shrimp chopped up.

"Just mad this to take to the beach. Put 4 in the freezer so wish me luck on freezing. My husband ate the 5th one and raved. I used shrimp instead of scallops, low fat cheddar and reg swiss, one cup skim milk and 1 cup half and half because I didn't have whole milk. Next time I'll use less butter to toast the bread crumbs but this recipe is to die for and will go in my recipe box as a special occasion meal."